Kentucky Christmas Cake
Celebrate the holidays with a slice of Kentucky Christmas Cake, a boozy, fruit-filled masterpiece that’s rich in flavor and tradition. This festive dessert combines the warmth of bourbon-soaked raisins, cherries, apricots, and candied orange peel with the crunch of toasted pecans for a truly indulgent treat. A cozy blend of cinnamon and nutmeg adds classic holiday spice, perfectly complementing the buttery cake base. Baked to golden perfection and best when matured over a few days, this bundt-style fruitcake is ideal for festive gatherings or gifting. For an extra kick, be sure to brush it with bourbon daily for a deep, bold flavor that will delight whiskey lovers. Whether served with coffee or eggnog, this Kentucky Christmas Cake brings a taste of timeless holiday cheer to your table.
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Recipe Information
Ingredients
- 1.5 cups Raisins
- 1 cup Dried cherries
- 1 cup Dried apricots, chopped
- 1 cup Pecans, chopped
- 0.5 cup Candied orange peel, chopped
- 1 cup Bourbon
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 4 large Eggs
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine the raisins, dried cherries, dried apricots, pecans, and candied orange peel.
Pour the bourbon over the dried fruit mixture. Cover with plastic wrap and allow to soak for at least 12 hours, or overnight, stirring occasionally.
Preheat the oven to 300°F (150°C). Grease a 9-inch tube or bundt pan and line the bottom with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
Gently stir in the soaked fruit mixture, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
For best results, wrap the cake tightly in plastic wrap and let it mature for at least 3 days before serving. Optionally, brush with additional bourbon every day to enhance the flavor.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 60.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
